Easy White Chicken Enchiladas--Joyful Momma's Kitchen

10 flour tortillas (fajita size)

2 cups cooked, shredded chicken (or turkey)

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.

Glazed Maple Pecan Cookies--Our Best Bites

These cookies are SO incredible. Really. Don't plan on just eating one because you'll change your plan after the first bite of the first cookie.

Cookies:

1 3/4 cups all-purpose flour

1/4 cup cornstarch

1 cup butter, softened

1/2 cup brown sugar

1/4 cup powdered sugar

1 egg yolk

1 tsp. maple flavoring

*1 cup finely chopped toasted pecans

Glaze:

1 TBSP melted butter

1 cup powdered sugar

1 TBSP maple syrup

2 TBSP milk

Additional chopped pecans for garnish, if desired

*To toast pecans: heat oven to 375 degrees. Lay parchment paper on cookie sheet, and spread 1 cup finely chopped pecans over the parchment. Bake for 5 minutes, stir around, then bake for 5 minutes more. Set aside.

Pre-heat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.

FOR THE COOKIES: Whisk together the flour and cornstarch and set aside. Cream softened butter and sugars at medium speed until creamy. Add the egg yolk and maple flavoring, beating until well mixed (be sure to scrape the sides and bottom of the mixing bowl). Reduce speed on low and gradually add the flour cornstarch mixture and toasted pecans. 

Measure dough out by scant tablespoon (medium sized cookie scoop is perfect, or split a large cookie scoop in half) and shape into balls. Place dough balls on the prepared baking sheets and press down lightly with fingers or with the flat bottom of a drinking glass until cookies are about 1/2 inch tall. Bake for 9-12 minutes or until the cookies puff and are very lightly brown.

FOR THE GLAZE:

Combine melted butter, powdered sugar, and maple syrup in medium-sized mixing bowl. Gradually add milk until mixture becomes smooth. When the cookies have cooled, dip the tops of the cookies in the glaze and allow to drip down the sides. Garnish with pecan halves or chopped pecans, if desired.

Baked Chicken Flautas

1.5 pounds cooked, shredded chicken
1/2 cup water
1 cup Monterrey jack cheese
4oz. Green chilis
1/2 tsp Cumin
8-8 inch tortillas

Mix chicken, cheese, water, green chilis, amd cumin. Warm tortillas in microwave so they're soft. Put 1/4-1/2 cup of chicken filling in a long strip in the middle of each tortilla. Roll into a "flute". Bake at 350 for 15-20 mins.

Lemon Blossoms

*from Food Network

18.5 ounce pkg yellow cake mix
3.5 ounce pkg of instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups powdered sugar
1/3 cup fresh lemon juice
1 lemon zested
3 TBSP vegetable oil
3 TBSP water

-Preheat oven to 350.

-spray miniature muffin tin with vegetable oil cooking spray. Combine cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 mins. Pour small amount of batter, filling each muffin tin halfway. Bake for 12 minutes. Turn out onto tea towel.

-make the glaze by siting sugar into a mixing bowl. Add the lemon zest, oil, and 3 TBSP water. Mix with a spoon until smooth.

-with fingers, dip the cupcakes into glaze while they're still warm, covering as much of the cake as possible. Place on wire racks with wax paper underneath to catch any drips. Let glaze set thoroughly, about 1 hour. Store in an air tight container.

Mom's Italian Meatballs

1 pound ground beef, ground turkey, or ground venison
1 egg
1/4 cup Parmesan or Romano cheese
1/2 to 3/4 cup Italian Seasoned bread crumbs
1 tsp. salt

Mix all ingredients well. Shape into golf ball size balls and put on a broiler pan. Bake at 350 for 30-35 minutes.

Dressed Up Sloppy Joes--Our Best Bites

1 lb. lean ground beef

salt to taste

1 medium onion, minced

1/2 green pepper, minced

3-4 cloves garlic, minced or pressed

3/4 c. ketchup

1 tsp. mustard

3 Tbsp. brown sugar

1 1/2 tsp. red wine vinegar

3/4 tsp. Worcestershire sauce

Freshly ground black pepper to taste

Stovetop Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.

Crockpot Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Freezer Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.

Baked Chicken Parm

*from foodwishes.blogspot.com*

2 tbsp olive oil 
2 cloves garlic, crushed 
hot red pepper flakes, to taste (optional)
6 boneless skinless chicken breasts (I used 5, but they were huge!) 
2 cups marinara sauce 
1/4 cup chopped basil 
8 oz mozzarella, shredded 
4 oz Parmesan, grated 
1 (5-oz) package garlic croutons

1) Pre-heat oven to 350.
2) Spread olive oil and garlic (and red pepper flakes if you choose to use them) all over the bottom and sides of a 9x13 inch pan.
3) Lay down chicken breasts in pan, trying not to overlap pieces.
4) Pour sauce over top of the chicken.
5) Put fresh basil over top of the sauce.
6) Sprinkle half of mozzarella and parmesan cheeses over top. 
7) Spread croutons on top of cheese, then sprinkle the remaining cheeses on top.
8) Bake for 30-35 minutes, or until chicken reaches 145-155 degrees (internal temp)

Strawberry Coconut Smoothie

*from the 2012 Our Best Bites Calendar

14 ounce can coconut milk

1/2 cup cream of coconut

Juice of 2 limes

3/4 cup pineapple juice (6 ounce can)

1 1/2 cups pineapple sherbet

1 1/2 cups sliced frozen strawberries

-Combine all ingredients in a blender and blend until smooth. Serve immediately.

Tomato Basil Soup

2 1/2 cups chicken broth
1 onion, chopped
1 carrot, grated
1/4 cup butter
28 oz can FIRE ROASTED tomatoes (Hunts or Muir Glen in Natural Foods Section)
1/4 cup FRESH basil
1 tsp salt
1/2 tsp pepper
1/4-1/2 cup cream (optional)
tortellini, cooked (optional)

1) Saute onion and carrot in butter until soft.
2) Add other ingredients and simmer for 15-20 minutes.
3) Using an immersion blender, puree the soup (if you use a regular blender, do it in small batches).
4) When serving, put a few pieces of tortellini in the bowl, and then add soup. Drizzle some cream and sprinkle with parmesan cheese.

Crockpot Egg Casserole

*From about.com

32 oz. bag shredded frozen hash brown potatoes

1 lb. cooked ham, cubed (I used a ham steak and it was perfect, or use leftover ham)

1 onion, chopped

1 green bell pepper, chopped

1 Tbsp. olive oil

1-1/2 cups shredded Cheddar cheese

12 eggs

1 cup milk

1/2 tsp. salt

1/2 tsp. pepper

1) Saute onion and bell pepper until crisp tender. Let cool.

2) Spray crock pot with cooking spray. Pour 1/2 frozen shredded potatoes into the crock, 1/2 of peppers and onions, 1/2 of ham, and 1/2 of the cheese. Repeat layers.

3) Whisk together 12 eggs, milk, salt, and pepper. Pour egg mixture over top of everything else in the crockpot.

4) Cook on High for 3-4 hours. 

**The second time around, I cooked this for 9 hours on low, following the directions on about.com, BUT the sides burned and it didn't work as well.

Carrot Cake Supreme with Cream Cheese Frosting

*Cake recipe from allrecipes.com and frosting from ourbestbites.com

• 3 eggs
• 
  
• 3/4 cup buttermilk
• 
  
• 3/4 cup vegetable oil
• 
  
• 1 1/2 cups white sugar
• 
  
• 2 teaspoons vanilla extract
• 
  
• 2 teaspoons ground cinnamon
• 
  
• 1/4 teaspoon salt
• 
  
• 2 cups all-purpose flour
• 
  
• 2 teaspoons baking soda
• 
  
• 2 cups shredded carrots
• 
  
• 1 cup flaked coconut (optional)
• 
  
• 1 cup raisins (optional)
• 
  

Directions

-Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan

-In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

-In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

-In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

-Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

-Pour into prepared 8x12 inch pan, and bake at 350° for 40mins. Check with toothpick.

-Allow to cool for at least 20 minutes before serving.

Cream Cheese Frosting:

11 oz. cream cheese, softened

1/2 c. real butter, softened

3/4-1 lb. powdered sugar

1 1/2 tsp. almond extract

-Combine butter, cream cheese, and almond extract and beat until combined and fluffy. Add 3/4 lb. powdered sugar and beat on high speed until fluffy. Add more powdered sugar to taste.

Fruit Tart

Crust (Our Best Bites):
1 3/4 C gingersnap crumbs (about 30 small cookies)
6T real butter, melted
3 T brown sugar
3/4 C ground pecans
-Bake at 350 for 15 minutes; cool completely


Filling:
8 oz. mascarpone cheese (fresh)
3 TBSP powdered sugar
1/2 cup freshly whipped cream
-Beat mascarpone and powdered sugar until smooth. Gently fold in 1/2 cup whipped cream until combined.
-Carefully spread over the crust.


Topping:
2 cups strawberries, washed, hulled, and sliced
1-2 cups blueberries, washed
-Arrange fruit on top of the filling.


Glaze (joyofbaking.com):
1/2 cup apricot jam or preserves
1 TBSP water
-Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). (Can also heat in the microwave.) Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
-Brush glaze over top of the fruit with pastry brush.


**Serve right away or refrigerate. Best if eaten the same day as assembly. 

Flax Carrot Apple Muffins

*from superhealthykids.com*

• 1 ½ cup Flour
• ¾ cup Flaxseed meal
• ¾ cup oat flour (by grinding oats in blender)
• ¾ cup brown sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 2 cups pureed or shredded carrots  (the first few times I pureed so the kids wouldn’t notice the carrots)
• 2 cups shredded apple
• ¾ cup low fat milk
• 2 eggs
• 1 tsp vanilla
• 1 cup dried cranberries

Combined just until moistened. Fill muffin papers. Bake at 350 for 10 minutes (mini muffins) or 15 minutes, large muffins.

Spinach, Artichoke, and Bacon Quiche

*From the 2012 Our Best Bites Calendar-May*

This is HANDS DOWN the BEST quiche I have ever had!

1 (9-inch) uncooked pie crust
9 oz. frozen spinach, thawed
8 oz. bacon cooked and crumbled
1/4 cup chopped artichoke hearts
2 cups Swiss Cheese, shredded
1/2 cup freshly grated Parmesan Cheese
3 large eggs
1 1/2 cups half-and-half
2 TBSP finely chopped onion
1 TBSP Dijon mustard
3/4 cup kosher salt
1/2 tsp pepper
1/2 tsp dried thyme leaves

-Preheat oven to 350 degrees. Place pie crust dough in a 9-inch pie plate. Bake for 15-20 minutes, until the crust is lightly golden brown and set. Remove from oven.

-Squeeze the liquid from spinach; use a clean towel or paper towel to absorb all the excess moisture. Chop spinach and spread over the pie crust. Sprinkle bacon and artichoke hearts evenly over the spinach. Top with the grated cheeses.

-Combine eggs, half-and-half, onion, mustard, salt, pepper, and thyme. Whisk until well combined, then pour into pie crust. Bake for 30-40 minutes until set in the middle and set in the middle. Cool at least 15 minutes before slicing.

Pumpkin Spice Muffins

*Healthy Rewards recipe

2 cups flour (whole wheat or white)

1/2 cup sugar

1 TBSP baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

15 oz. solid-pack pumpkin

1/2 cup water

1/2 cup raisins

1) Preheat oven to 375

2) Combine dry ingredients. Mix pumpkin with water and raisins until mixed.

3) Add batter to oiled/greased muffin tins. Bake 25-30 minutes.

Chicken Cacciatore

*Recipe from Cousin Jean

Olive Oil
3 chicken breasts, sliced longwise (from side to side for thinner pieces of chicken)
Flour
1 large onion, sliced
1 green pepper, diced
2 cups mushrooms, rinsed and chopped
20 oz. can crushed tomatoes
Salt
Pepper
Basil

1) Heat olive oil in large pan. Flour each piece of chicken, then put in the pan with heated oil. brown the chicken for a few minutes.
2) Remove the chicken and place on pair towel to drain any excess oil.
3) Add onions, peppers, and mushrooms to the oil and cook until soft.
4) Add the chicken back into the pan, then add the crushed tomatoes, and salt, pepper, and basil to taste.
5) Let simmer for 35-40 minutes on low.

Serve over any kind of pasta or without!

Lemon Strawberry Trifle

1 loaf of Sour Cream Pound Cake (Our Best Bites--recipe to follow)
8 oz container whipped topping

3.9 oz box of INSTANT lemon pudding

1/2 cup water
14 oz can sweetened condensed milk
12 oz container whipped topping
4-5 cups fresh strawberries, washed, hulled, and sliced

1) Whisk together lemon pudding mix with 1/2 cup water. Add sweetened condensed milk and stir well until completely mixed. Mix in 8 oz. of whipped topping until no streaks remain. Set aside. *This is your "lemon pudding mousse"*
2) Slice Sour Cream Pound Cake into bite size pieces, and split into 2 equal parts. Place one half of the pound cake into the bottom of the trifle bowl.
3) Pour half of the lemon pudding mousse on top of the pound cake and spread to the edges.
4) Place half of the strawberries over top of the lemon pudding mousse, then half of the 12 oz. whipped topping on top of the strawberries. Be sure to spread to the edges of the trifle bowl.
5) Repeat layers one more time, and top with a few strawberries. Refrigerate for at least 2 hours before serving.

*I used strawberries that I had frozen, so I let them thaw in the fridge overnight, then added some white sugar to them, stirred 'em around, and let them sit for about 10 minutes before assembling my trifle. I liked the extra juice that it produced.

Sour Cream Pound Cake--Our Best Bites cookbook
1 1/2 cups flour
1/4 tsp baking soda
1/2 cup butter, softened
1 cup sugar
3 eggs, room temperature
2 tsp vanilla
1/2 cup sour cream

-Preheat oven to 350
-Beat the butter and sugar until light and fluffy, then add in flour, baking soda, and salt.
-Slowly add the sour cream and vanilla, and mix just until combined.
-Pour batter into a greased 8 or 9-inch loaf pan and bake for 50-60 minutes, or until skewer comes out clean. Cool for 10 minutes, then remove from pan.

Moist Yellow Cake

1 yellow cake mix
1 cup mayo (NOT miracle whip!)
1 cup water
3 eggs

1) Preheat oven to 350. Spray and flour 2 nine inch round pans.

2) Combine cake mix, mayo, water, and eggs. Mix on low for 30 seconds, then on medium high for 2 minutes.

3) Pour evenly between two pans.

4) Bake 30-35 minutes. Cool IN pans on wire racks for 10 minutes. Remove and cool completely before frosting.

Chicken Chili

2 whole chicken breasts, skinless, boneless, cut in 1/2″ cubes
1 celery heart
1 medium sized onion
2 cans stewed tomatoes, sliced
16 oz. mild or medium salsa or picante sauce
1 can chick peas (or white kidney beans)
6 oz. can mushrooms

How To Make It:

Chop celery, onion and mushrooms. Combine all ingredients in 6 qt. crock pot.

Cover and cook on low heat for 6-8 hours.

Serve with bread or taco chips.

Winter Salad

1 head romaine lettuce
1 cup shredded swiss cheese
1 cup cashews
1/3 cup dried cranberries
1 red apple, chopped
1 pear, chopped

Dressing:
1/2 tsp salt
1/2 cup sugar
1 tsp dijon mustard
1/3 cup lemon juice
2 tsp onion
2/3 cup canola oil
1 TSP poppy seeds

Process dressing in a blender. Add oil slowly until thick. Add poppy seeds and process a few seconds. Toss with salad.

Orange Julius

6 oz. frozen Orange Juice concentrate
1 cup water
1 cup milk
1/2 cup sugar
1 tsp. vanilla
Ice cubes (6 or more depending on the consistency you like)

Blend together until ice chips are slivers. Top with whipped cream.

Snicker Salad

1 lg. instant vanilla pudding


1 1/2 cups milk


8-12oz cool whip 


4-5 snicker bars 


5-6 diced apples


Add 1 1/2 C milk to pudding and mix until creamy. 


Add Cool Whip and mix well. Add Snickers & apples. Mix. 


*You can use sugar free vanilla pudding, and lite cool whip*

Roasted Red Pepper Dip--Our Best Bites

7oz jar roasted red peppers (about 1C diced)
4 C grated pepper jack cheese(3/4 lb)
8oz cream cheese (I use low-fat) 
3/4 C mayonnaise
2 T minced onion 
3 cloves garlic, minced 
1 T Dijon mustard
1 cup of frozen or canned corn (optional)

1) Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don’t add moisture to the dip. Then dice ‘em up.

2) In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese, diced peppers, and corn (if using). Place in an 8×8-ish dish (pie plate works). At this point you can pop it in the fridge if you’re going to cook it later and you can even make it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 minutes.

Cheesy Garlic Biscuits--Betty Crocker

2 cups Bisquick mix (or generic brand)
2/3 cup milk
1/2 cup shredded Cheddar cheese
2 TBSP butter, melted
1/8 tsp granulated garlic

1) Heat oven to 450
2) Stir together the first 3 ingredients until combined. Drop by TBSP onto UNgreased cookie sheet.
3) Bake for 8-10 minutes, or until golden brown. Stir together butter and garlic, and spread over warm biscuits using a basting brush.
4) Place on a cooling rack so the biscuits don't burn on the bottom.

Pecan Pie V--allrecipes.com

Ingredients

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.