Chicken and Sour Cream Enchiladas

 

2 cups chopped, cooked chicken

1 cup sour cream

1-1/2 cups shredded colby and monterey jack cheeses, divided

1- 1/4 cup salsa

2 Tbsp. chopped cilantro

1 tsp. ground cumin

10  flour tortillas (6 inch)

1 cup shredded lettuce (optional)

1 tomato, chopped (optional)

Directions:

Heat oven to 350° F.

Combine chicken, 1 cup each sour cream and cheese, 1/4 cup salsa, cilantro and cumin.

 

Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.

Place, seam-sides down, in 13 x 9 baking dish; top with remaining salsa (I tend to use a bit more, to make sure they are really covered!). Cover dish with foil. 

Bake 30 minutes, then sprinkle with remaining cheese and bake a few more minutes uncovered, until cheese is melted. Top with lettuce, tomatoes and remaining sour cream if you wish.

My Notes:

What size tortillas you use, will determine how many enchiladas you make.  The recipe suggests 6 inch, but I used 8 inch.  I made these 4 flour ones and then 4 small corn tortillas for my gluten-free husband.  These are also great warmed up the next day for lunch!  Enjoy!

Peanut Butter Chocolate Chip Muffins

• 2 1/4 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup brown sugar
• 6 Tbsp butter, melted and cooled
• 1/2 cup crunchy peanut butter (or smooth)
• 2 large eggs
• 1 cup milk
• 3/4 cup chocolate chips

Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with paper liners.

In a large bowl, whisk together flour, baking powder, salt and brown sugar.

In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. (FYI- I did not let my melted butter cool, and it still worked fine.  Also, I used creamy peanut butter!)

Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.

Divide batter into your paper-lined muffin tin. Each cup should be filled to the top.

Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.

Cool on a wire rack.

My Notes:

I will definitely make these muffins again; they were very moist and very filling!  I actually had enough batter to make about 16 muffins :)

Chocolate Chip Muffin Cookies

I signed up to take 2 dozen cookies to the elementary school carnival. I didn't want to bake cookies completely from scratch, so I searched the pantry and all I had was this Betty Crocker chocolate chip muffin mix. So then I googled cookie recipes including this mix and sure enough, I found one! The end result? Amazingly fluffy, moist and awesomely delicious cookies, that were VERY easy to make!! Yes, you will love these. I am sure of it. :) (Needless to say, I am quite bummed about taking these to the school carnival for the cake walk, and not eating them ourselves!)

Chocolate Chip Muffin Cookies

1 box Betty Crocker chocolate chip muffin mix (16.4 oz)
4 Tbsp. milk
2 eggs
4 Tbsp. margarine or butter, softened


Directions:

Preheat oven to 350°.

Combine all ingredients and blend well.

Drop by spoonful onto baking sheet.

Bake 10–12 minutes.

Remove from baking sheet while still warm.

Makes 2 dozen cookies.

Chocolate 'n Cinnamon Coffee Cake (gluten free)

Chocolate 'n Cinnamon Coffee Cake

· 2 cups Gluten Free Pantry French Bread & Pizza Mix (pictured above)

· 1 tsp. baking powder
· 1 tsp. baking soda
· 1 cup sugar
· 1 package instant vanilla pudding (1.85 oz. - usually Royal brand)
· 1 cup sour cream
· 4 eggs, beaten
· ½ cup oil
· 1 tsp. gluten-free vanilla

Mix all ingredients together and beat for 5 minutes.

Combine Sugar Mixture:
· ½ cup sugar
· 1 tsp. cinnamon
· 1 tsp. cocoa
· ½ cup chocolate chips (I prefer semi-sweet)
· ½ cup walnuts (optional)

Preheat oven to 350°. Sprinkle half of sugar mixture into a greased 10-cup bundt pan. Pour half of batter over the sugar mixture then sprinkle in remaining sugar mixture, and then add the rest of the batter on top. Bake 45 minutes or until toothpick inserted in the center of the cake comes away clean.

I've done alot of gluten free baking and this is by far, one of the best cakes I've ever tasted & I know my gluten free husband would agree. :) You can't tell at ALL that it's gluten free. Needless to say, it didn't last long at our house.. and I would say it's best warm out of the oven. We omitted the nuts from the recipe and it still worked wonderfully. And the recipe only uses about half the box of the Gluten Free Pantry mix, so we can make yet another cake with it *yea!*

Simple baked salmon

Here is a simple way to make salmon for dinner. We typically buy our salmon at Meijer which looks like this...

Heat your oven to 350 degrees. Line baking pan with foil and wrap excess foil around edges. Spray foil with butter spray or a spray like Pam. Rinse salmon with water. Place salmon on foil-lined pan and spray generously with butter. Sprinkle plenty of lemon pepper seasoning on the salmon. Place in oven for approximately 20-25 minutes.

We usually always enjoy ours with rice and a vegetable...

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Toll House Cookie Cake

Tollhouse Cookie Cake is the best cake you will ever eat. If you love chocolate chip cookies and you love cake, this will probably become your favorite cake in the world. It is a bit time consuming to make when you're used to just getting out a Betty Crocker cake mix for every birthday, but it's well worth the effort! I got this recipe from my mother-in-law. At my in-laws is where I first tasted this awesome cake. My father-in-law usually bakes it every year for her for her birthday :) And now at my birthday, I request it as well!


Toll House Cookie Cake

Combine in a bowl & set aside:

2 1/4 cup unsifted flour
1 1/2 tsp. baking soda
1 tsp. salt

In a large bowl, combine with a mixer, until creamy:

1/2 cup butter (softened)
1 1/2 cup brown sugar (firmly packed)
1 tsp. vanilla extract
2 eggs (beat in one at a time)

Alternately blend in flour mixture and 1 1/4 cups milk.

Stir in half a package of semi-sweet chocolate chips (mini chips work best).

Pour into two, 8 inch round cake pans that have been greased & lined with wax paper.

Bake at 350 degrees for about 35 minutes.

Cool 15 minutes in the pan and then remove to wire racks. Frosten with chocolate frosting.

Enjoy!

Orange Oatmeal Cookies

1/2 cup butter (or margarine)
1 cup light brown sugar
1 egg
1 1/2 tsp. grated orange peel
1/4 cup orange juice
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
2 cups oats

Preheat oven to 350 degrees.

Mix together in separate bowl: flour, baking powder and soda, salt and nutmeg.

In large bowl, cream butter & sugar until fluffy.

Beat in egg, orange peel and juice.

Gradually add flour mixture. Add oats until well mixed.

Drop by heaping teaspoonful on greased cookie sheet. Bake for 8 - 10 minutes, until golden around edges.

My Notes:

These cookies are wonderfully moist and I must say that the more grated orange peel the better - it makes the cookies more flavorful. I also happened to have some orange extract in my cupboard, so I added a tiny amount of that as well. I tasted the batter and thought it needed something, so I added more grated orange peel and a bit of cinnamon as well. I made this recipe gluten free by substituting the 1 cup of flour for a gluten free flour mixture I have on hand, as well as the addition of 1/4 tsp. of xanthan gum. No one could tell the cookies were gluten free - and my gluten-free husband quickly devoured them and my kids loved them too. Hope you enjoy!