Tuesday, November 13, 2012

Crock Pot Cheesy Chicken Rice Corn Casserole

4 boneless skinless chicken breasts
1 large onion, chopped (I use Vidalia)
1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 - 10.5 ounce can cream of chicken soup (regular or fat free)
1 -15 ounce can whole kernel corn, drained

1.Place chicken in bottom of slow cooker.
2. Scatter chopped onion over top.
3. Spoon cream soup over top of that.
4. Cover and cook on low 7-8 hours or on high 3-4 hours.
5. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

In my opinion: Oh my goodness, this was ooey, gooey, cheesy goodness. Maybe that's because my husband grated lots and lots of cheese over the top...it doesn't matter why. I definitely recommend it!

Smothered Chile Colorado Burritos

1 1/2 lbs. stew meat
1 (19 oz) can red enchilada sauce I use El Paso Mild brand
2 beef bullion cubes
refried beans either from a can or the recipe I provided you with
5-7 burrito size tortillas
1 cup shredded cheese more or less depend ending on personal preference

1.Put beef pieces into crock pot. Top with crushed bouillon cubes and enchilada sauce. Cook on low for 7-8 hours, or until meat is very tender.
2.When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
3.Make sure beans are warmed through. You can use canned refried beans or the recipe I provided you with.
4.Smear about 2 heaping spoons worth of beans on to the center of each tortilla.
Add about 1/2 cup of beef, give or take, and roll into a burrito.

5.Place burritos into a greased 9x13 baking pan until it fills the pan. Pour some of extra sauce over the tops of the burritos to smother them.

Place cheese on top.

6.Broil until cheese becomes bubbly, approx. 2-4 minutes.

This recipe makes about 5-7 burritos depending on how big you make them.

In my opinion: These were really good burritos. They were good the next day, too. We served ours with a dollop of sour cream and I made sure I had chips, salsa, and guacamole. We'll definitely have this again.

Tuesday, November 6, 2012

Peppermint Petites

 by Land O'Lakes

1 c butter, softened
1/2 c sugar
1/2 t peppermint extract
3-4 drops red food color
2 c flour

1 c powdered sugar
1 T butter, softened
1 oz square unsweetened baking choc, melted
1-2 T milk crushed peppermints extract

1. Heat oven to 375. Combine all cookie ingredients except flour in a large bowl. Beat at medium, scraping often, until creamy. Reduce speed to low; add flour, beat until well mixed.
2. Shape into 1" balls. Place 1" apart on ungreased cookie sheet. Bake 10-13 minutes until edges are lightly browned. Cool completely. Meanwhile..
3. Combine powdered sugar through chocolate in a small bowl. Beat at low adding enough milk for desired spreading consistency.
4. Frost cookies. Sprinkle with crushed mints.

This is another recipe that was lost and just found. My notes say these cookies are delicious, but they need a little help in the presesntation department.

Irish Cream Truffle Cookies

 by Better Homes and Gardens
1 egg
1 egg yolk
1/2 c sugar
2 oz semi-sweet chocolate, melted
1/4 c cooking oil
1 t baking powder
1 t vanilla
1 c flour
sifted powder sugar
2 oz cream cheese, softened
1/3 c sifted powder sugar
1 oz semisweet chocolate, melted
1 T Irish Cream Liqueur

1. In a med. bowl, stir together egg through vanilla. Stir in the flour. Cover and chill dough 1-2 hours.
2. Preheat oven to 375. Shape chilled dough into 1/2" balls. Place 1" apart on ungreased cookie sheets. Bake in preheated oven for 6-7 minutes or until edges are set. Transfer to a wire rack and cool. Sprinkle cooled cookies with powdered sugar.
3. For cream filling, in a small bowl, combine the cream cheese through liqueur. Beat with electric mixer on medium until combined.
4. To assemble, spread 1/2 t of cream filling onto the flat side of half the cookies; top with second cookie.
5. Drizzle cookies, cover and store in fridge up to 3 days. For drizzle I combine 3 oz morsels and 1 t shortening. Heat until melted.

I haven't made these cookies since 2004. The recipe was lost and recently found. I know these cookies were delicious so I need to make them again really soon.

White Chocolate Chunk Macadamia Cookies

 by Spirit of Christmas (book)

1 c butter, softened
1 c firmly packed light brown sugar
1/2 c granulated sugar
2 eggs
1 t vanilla extract
2 1/2 c flour
1 t baking soda
1 t salt
1 c macadamia nuts, chopped
2 c white chocolate or almond bark (chopped) I used Wilton's candy melts

1. Cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
2. Combine flour, baking soda, and salt; gradually add to creamed mixture.
3. Stir in macadamia nuts and chocolate. Drop by heaping teaspoonfuls onto greased baking sheets.
4. Bake in a preheated 350 oven 10-12 minutes. Cool slightly before removing from baking sheets. 6 dozen

These cookies were fabulous. They are my husband's favorite cookies so I'll need to make them more often to offset all the chocolate we make (hubby doesn't like chocoalte).

Sparkling Butter Toffee Cookies

1 c sugar
3/4 c butter, softened
1 egg
1 t vanilla
2 c all-purpose flour
1 1/2 t baking powder
1/4 t baking soda
1/2 c English or almond toffee bits

1. Heat oven to 350. Combine sugar through vanilla in large mixer bowl. Beat at a medium speed, scraping bowl, until creamy (1-2 minutes).
2. Add flour, baking powder, and baking soda; reduce speed to low. Beat until well mixed. Stir in toffee bits by hand.
3. Shape rounded teaspoonfuls of dough into 1 1/4" balls. Roll in sugar. Place 2" apart onto ungreased cookie sheet. Flatten each with bottom of glass into 2 1/4" circles. If glass sticks, dip glass into sugar.
4. Bake 10-12 minutes or until edges are lightly browned. Do not overbake. Let cool 2 minutes; remove from cookie sheet. Sprinkle with sugar while still warm.