Thursday, November 6, 2014

Chicken Enchiladas with Sour Cream White Sauce

Chicken Enchiladas with Sour Cream White Sauce – The BEST Enchiladas EVER!

Meat from 1 finely chopped or shredded chicken (about 2-3 cups...I used a roasted chicken from Sam's Club)
1 can of Green chilies
2 cups of chicken broth
3 tbsp. flour
3 tbsp. butter
3 cups monterey jack cheese (I used colby-jack and cheddar)
1 cup sour cream
10 tortillas

Lightly oil a 9x13 baking pan with olive oil.  Mix the chicken and 1 cup of cheese.  Add chicken and cheese mixture to tortilla and then roll up and place in the pan seam side down.
In small sauce pan over medium heat, melt the butter.  Whisk in the flour and cook for about 1 minute.  Add the broth and whisk until smooth.  Allow sauce to thicken.  Remove from heat and stir in the sour cream and chilies.   (Make sure that the sauce isn't too hot or the sour cream will curdle.  I made the sauce, then filled the tortillas before mixing in the sour cream.) 
Pour sauce over enchiladas and top with remaining cheese.  Bake 25 minutes and then broil for a few minutes to brown the cheese.  (I did the sauce times 1.5, and poured it over the edges, so that some sauce would go inside of the tortillas from the it was tasty on the spanish rice.)
This would be a great dish to make two pans and share with someone in need!  It was a huge hit!  Every word was positive for the entire meal!

Sunday, January 12, 2014


  • I apologize for the format of this recipe... I lifted it off and it doesn't want to paste.  I followed it exactly and can see why it got 5-star reviews!  

  • This recipe was a total blast from my past!  I loved this as a little girl in Miami, Florida.   The recipe sounds like work.  It's really not!  It takes five minutes to mix up the dough, but you need to do it the day before.

Then, the next day, before baking or ,in advance because they freeze really well, you roll them  out, sprinkle the top and bake.   WARNING:  Only make these when company is expected so that you don't end up eating them all yourself!  These sound like a lot of work but they are so simple!

  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 cup finely chopped walnuts

Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.

Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).

Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.

Preheat oven to 350 degrees F (180 degrees C)

After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.

Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets. ENJOY!

Tuesday, November 12, 2013

Pearl Friend Soup

First of all... the soup... here's my recipe.  I say "my" because I really did not have a clue how much of anything to add.  I just went by Selena's instructions and "a little" and "a taste" type amounts.  I measured what I added, so that I could duplicate it again in the future if we liked it and we loved it!  It seriously sounds like something I'd never make if I saw the recipe in a cookbook, but it was one of the best brothy soups I have ever tasted!  It needs a good name.  "Pork Tofu Soup" just does not sound appetizing!  So, since our friend, Selena, owns the "Black Pearl", I'm calling it,

"Pearl Friend Soup"

3 heaping tablespoons cornstarch
1 1/2 cups - 2 cups soy sauce
Mix and set aside.
3  heaping Tablespoons of chicken base
2 cups of leftover pork roast, chopped
1/4 cup oil (olive or vegetable)
 soft tofu (there are three types,  buy the softest)
3 tbsp. rice vinegar
2-3 tablespoons dry cilantro or half a bunch of fresh
Steamed Rice
Boil about 4 quarts of water.  Add chicken base.  (I use the Sam's Club kind with the red lid.) Pour in the soy sauce and cornstarch mixture.  Add, rice vinegar, oil and pork. (Mine had a few onions and mushrooms cooked with it, so I tossed them in too.)  Pour the tofu, gently, onto a cutting board and cut it into small pieces (about the size of a macaroni noodle).  Add the tofu to the soup and simmer.  Add cilantro to broth just before serving.  Serve in a bowl over a scoop of cooked rice.  (For the gallon of soup, I made 6 cups of cooked rice.  It was perfect.)  I also added just about a touch of pepper seed oil to my bowl. (Selena's suggestion)  It spiced it up quite a bit!

Wednesday, October 16, 2013

Angela's MOST amazing Cinnamon Rolls

In our neighborhood, if Angela drops by with a pan of her tasty cinnamon rolls, you have scored!  I finally got bold enough and asked for the recipe!  HAPPY Day!  I'll never go back to my own again.  These are fabulous, and, no, there are no eggs in them.
Dissolve 3 Tbsp. of yeast into 3/4 cups of warm water, with about 3 Tbsp. of sugar.  Let it sit until it begins to bubble. 
While the yeast is "working", scald 3 cups of milk in the microwave.  Add 3/4 cup of butter and let it melt into the milk to cool it to lukewarm.  Add it to the yeast mix.  (Never add too hot of a liquid into the yeast mixture or it kills the yeast.)  
Add 1 Tbsp. of salt and 1 cup of sugar.  Then, mix in 10 & 1/2 cups of flour. 
Mix well until the bread pulls away from the side of the bowl.  (It was a slightly sticky dough.)  Let rise one hour.  Roll out onto counter, cover with melted butter (I used 1/2 cup melted for the two jelly roll size pans) and sprinkle with cinnamon sugar.  
Add nuts or raisins, if desired.  Roll up and then slice.  (I use dental floss to slice!  Coolest trick ever!)  Bake at 400' for about 12-14 minutes.  (12 minutes worked for me.)  Remove from oven, cool a bit and cover with frosting.
Maple Frosting (not Angela's exact recipe, but I found one that sounded like Dan described because he wasn't sure about her specific recipe.)
3 cups powdered sugar
4 Tbsp. butter, softened
4 tbsp. half and half
1 tsp. maple flavoring
Blend together until creamy.  Spread on warm, not hot, cinnamon rolls.  Enjoy!

Wednesday, May 29, 2013

PF Changs lettuce wraps

Lettuce wraps are probably my favorite food these days.  These are so delish and quite simple to prepare! Best of all... they are a huge hit with my kids!  The recipe is really a fast fix.  If you're a fan, these are worth the effort!!!  Don't let the amount of ingredients stop you from trying these!  I doubled the recipe, so here's what we did...

8 chicken tenders, sliced thinly or 2 pounds ground turkey (the last time I made them, I deboned a roasted chicken from the grocers and didn't have to even cook the meat!)
1 medium onion, minced
salt & pepper, a dash of each
4 large cloves garlic, minced2 inch nob fresh ginger, peeled & minced
2 Tablespoon sesame oil
5 Tablespoons soy sauce
1 Tablespoon water
2 Tablespoon natural peanut butter
1 Tablespoon honey
2 Tablespoons + 2 teaspoon rice vinegar
2 teaspoons chili garlic sauce  (We use half what it calls for even when doubling the can always add more)
dash of fresh pepper
6 green onions, chopped
1 8oz can sliced water chestnuts, drained & chopped, if desired
1 cup shredded carrots
1/2 cup peanuts, chopped

curly or romaine lettuce leaves, rinsed and patted dry

Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.  Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 1 minute, then stir until smooth. Add into the skillet and stir to combine.  Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.  Sprinkle with chopped peanuts, and serve with cold lettuce leaves.  Again, we served ours with rice.  Enjoy!!!

Tuesday, May 28, 2013

Aunt Jan's Sweet Potatoes

I got this recipe from friend, Heather, several years ago and can not say enough about it. It's actually her aunt's recipe. It's wonderful, delish, a heart attack in a casserole, but ohhhhh, so tasty! Since I'm making three double batches of these for the family party tonight and realized that I'd never posted it here on the cooking blog, it is time! One suggestion. Read through the recipe before you make it so that you get it right! I always double this recipe and put it in a 9x13" pan..

3 cups cooked sweet potatoes, mashed
1/4 c. sugar
1 cup brown sugar
1/2 tsp. salt
2 eggs, beaten
1 cup butter, melted
1/2 c. milk
1/2 tsp. vanilla
1 cup chopped pecans
1/2 c. flour

Combine potatoes, sugar, 1/4 cup brown sugar, salt, eggs, 1/2 cup butter, milk and vanilla. Place in buttered 2-quart casserole pan. Combine remaining butter, brown sugar, nuts and flour. Spoon over potatoes. Bake, covered, at 350 degrees for 30 minutes. Enjoy!

Frog-Eye Salad (acini de pepe)

Frog-eye Salad
This was one of the first "Utah" foods that I ever experienced and I fell in love!  I'm talking serious love!  It's always been a favorite.  It's not something that you make for dinner because it makes sooooooo much but it's perfect for a large gathering!  This makes the huge Tupperware Fix-N-Mix bowl full!! It sounds like work but is quite quick to prepare ahead (it tastes better the next day) and is always the hit at every family reunion!  There's a new way to do this.
Boil 3 quarts water and 1 Tbsp oil.  Add 1 box of Acine de Pepe (usually on the top shelf above the pastas.)  Drain 2 cans (1crushed and 1 tidbits) pineapple, saving the juice
In saucepan, add:
1 3/4 cup pineapple juice

3/4 cup sugar
1 tsp. flour
1/2 tsp. salt
2 eggs (I whip them up a bit first)

Boil and cook until thickened, stirring constantly.
Add 2 Tbsp. lemon juice.
Pour over cooked and drained pasta.  Fold gently.  Refrigerate overnight.  The next day, add:
2 cans drained mandarin oranges
the pineapple
1 large container of Cool Whip
2 cups marshmallows
maraschino cherries for color!
(Some people also add a cup of coconut flakes.)  Fold it all together, keep chilled until serving.  Dang!  Now, I want some!  Enjoy!

Tuesday, October 2, 2012

Chocolate Filled Oatmeal Bars

Over the weekend, I baked these babies for the ladies I visit teach.  It makes a ton and is so dang nummy and gooey.  Every now and then, I get in the mood for chocolatey and gooey.  This is the solution.  Oh. My.  I'm proud to say that I baked them, took them to my ladies, kept less than half the pan at home and I only ate two before they were all gone!  But, it filled the craving, for sure!  I actually think that this is one of those "Mother used to make these" recipes. Not my mom, but, I remember having these like in the 70s.  Worth making, for certain!

1 cup butter
2 cups brown sugar
3 eggs
1 tsp. vanilla
3 cups oats
2 1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
Mix butter and sugar together.  Add vanilla, oats, and dry ingredients.  Spread 2/3 of mixture into a large cookie sheet/jelly roll pan or two 9x13 pans.
In a separate pan, heat until melted:
12 oz. pkg. milk chocolate chips
1 can sweetened condensed milk
2 tbsp. butter
1/2 tsp. salt
After mixture has melted on low, add 1/2 cup nuts and 1 tsp. vanilla. Pour this miture over oatmeal mixture.  Randomly spread remaining oatmeal mixture on top.  Bake at 350' for 25-30.  Do NOT overcook!   Enjoy!

Thursday, September 20, 2012

Crockpot Italian Chicken

This is a favorite local recipe for cooking chicken in the crockpot. I thought I'd put it here on the cooking blog years ago, but apparently not. If you've never tried this recipe, it's a simple, delish way to prepare chicken.

Chicken Breasts or Tenders
1 package Italian Seasoning Mix (I use generic brand)
1 can of cream of chicken soup
1/2 cup of butter

8 oz. cream cheese

Put chicken in crockpot and add the rest of the ingredients.  Toss.  Cook on high for about 4 hours or low for about six.  Thirty minutes before serving, add 8 ounces of cream cheese.  Serve over rice or pasta.  Rice is our favorite!  Walk an extra mile in the morning!  Enjoy!

Monday, September 17, 2012

Zucchini Bread

I searched through several local cookbooks and found four different zucchini bread recipes that were the exact same. I  decided that this must be a good one because I knew the ladies who had shared them to be great cooks and  the fact that it was the same one over and over...had to try it!  I doubled the batch and was glad that I did!  Four loaves and less than one left in 24 hours. It's a hit!

Mix together:
3 eggs
2 cups grated zuchhini
1 cup chopped nuts
2 cups sugar
1 cup oil
1 T. vanilla

Sift together:
1 t. salt
1 t. soda
1 T. cinnamon
1/4 tsp. baking powder
1/2 t. nutmeg
1/2 t. ground cloves
3 cups flour
Add to zucchini mixture. Pour into well-greased loaf pans.  Bake at 350' for one hour. 

Sunday, September 16, 2012

Sweet Breakfast Strata

Sweet Strata
(sorry, we ate it before the camera came out!)

1 loaf french bread, torn into bite-size pieces

6 eggs
3 cups milk
2 cups sugar
6 T. butter
1 cup flour
2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. cinnamon

1 cup raisins (optional)

1 pound sausage

Preheat oven to 350'. Cook sausage in frypan.  Drain.  Set aside.   While sausage is cooking, mix all of the ingredients except the bread and raisins in a blender.  Tear the bread into pieces and place in a well-greased 9x13 pan.  Toss in the raisins and sausage.  Pour the egg/milk mixture over the bread mixture, covering entirely.  Toss the bread mix in the egg mixture.  Cover with foil and bake at 350' for 45 -55 minutes.  Remove from oven and let sit for a few minutes.  Serve warm with maple syrup.  (You can make this the night before and just toss in the oven when ready to bake but it's not neccessary.)

Monday, September 3, 2012

Grammy Cake

I'd heard about this cake three times from different people in one week.  It is to die for!  Seriously, we had it for breakfast the next morning with ice cream, it was so good!  When I looked up the recipe, it was referred to as a coffee cake.  My mind says dry when I hear the words coffee cake.  But, this cake is FAR from dry!  It's a MUST try!

Here's the recipe and then we are off for the day to continue on the honey-do list.  It's called Grammy Cake and I did not name it. ;)

1 1/2 cups sugar
2 cups flour
1/2 tsp. salt
2 eggs
1 tsp. baking soda
1 20 oz. can crushed pineapple, including juice.  DO NOT DRAIN
1 cup brown sugar
1 cup chopped nuts
1 cup evaporated milk (I accidentally used the whole can and it was perfect.)
1/2 cup sugar
1/2 cup of butter
1 tsp. vanilla

Mix the sugar, clour, salt, soda, eggs and pineapple together and pour into a 9x13" pan.  Sprinkle the top with the brown sugar and chopped nuts.  Bake at 350 degrees for 45 minutes.
While the cake is baking, cook the evaporated milk, sigar, butter and vanilla.  Immediately as the comes out of the oven,  pour the cooked milk mixture over the entire cake.  Keep refrigerated, if there is any left.  (We served it with ice cream.)  ENJOY!!

Wednesday, August 22, 2012

Peach Cobbler

Carol made this tasty peach cobbler for us last Sunday.  It was so good that we had to make more on Tuesday!  Love it! (Not my photo)

5 cups of fresh peaches, peeled and sliced  (I used 8 cups)
1/2 tsp. cinnamon
3 Tbsp. sugar
3 Tbsp. flour

I drop the peaches into boiling water for a few seconds, the put them into cold water and the skins slip right off.  Then toll the dry ingredients over the peaches and stir.

1 cup flour
1 cup oats
1 cup brown sugar
1 cup (2 sticks) of cold butter

Mix the dry ingredients then cut in the butter.  Spread the topping over the peaches in a 9x13" pan. Bake at 350 for 45 minutes.  Serve warm with ice cream!  MMMM!  Enjoy!

Tuesday, August 21, 2012

Zucchini Patties

Fashion show 12 053
Of all the zucchini recipes I've ever made, I think that these are right up there at the top!  Well... except for a nice chocolatey Zuchinni Cake...well, there's no comparison.  But, seriously, these were a huge hit and are quite simple to make!  I came up with the recipe using what I had in the kitchen instead.  Try them!
2 eight - ten inch zucchini, shredded and drained (about 7-8 cups shredded)
2 cups Herb Seasoned Pepperidge Farms Stuffing Crumbs
2 cups shredded ColbyJack cheese
2 large eggs
1 heaping tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper (or more!) 
Drain the shredded zucchini by squeezing it in between paper towels.  Mix all of the ingredients well.  Cover the bottom of a frypan with olive oil.  When it is very hot, drop 1/3 cup scoops of zucchini mixture and flatten like very thick pancakes in the pan.  Cook about 3-4 minutes and turn over like a pancake.  Cook another 3-4 minutes.  Serve hot!  I served with homemade ranch dressing as a dip on the side.  OH MY!  Enjoy!

Saturday, August 18, 2012

Apple Pancakes

I was looking on Pinterest for something fun for a Sunday breakfast and discovered the "idea" of this recipe. Rather than use that recipe, I made a few adjustments to my own whole wheat pancake recipe, adding a little extra sugar and pie spices.  For the first three griddles full, I sliced the apples and dunked each slice in the batter, then dropped it onto the griddle.  But, that got old pretty quick.  So, I chopped up the rest of the apples into dime size pieces, stirred them into the batter and made the pancakes like normal.  We actually preferred them this way.  Anyway you try it, these are literally my favorite pancakes ever!  (not my photo...I'll take a pic of my own next time.  We were too busy eating them to take pictures this time.)

2 1/2 cups flour (whole wheat gives it a natural nutty flavor !)
3/4 cup sugar
2 Tbsp. baking powder
1 tsp. salt
1 tbsp. pumpkin pie spice
2 eggs
1/2 cup oil
2 1/2 cups milk
6 apples
Mix the dry ingredients.  Add the eggs and liquids.   Mix well.  Stir in the apples.  Cook on buttery griddle.   I served them with Maple Syrup but next time, I'll try an apple cider syrup.  Grace informed me that they didn't even need syrup.  She ate her last few plain.  ENJOY!