Tuesday, November 16, 2010

Pumpkin Blondies

I made these today, and oh, boy!!! They were de-licious. Grandma Ruth would approve!!!

I can't stop eating them!

Original recipe from this blog.

Pumpkin Blondies

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1 cup (2 sticks) butter, room temperature
1 1/2 cups brown sugar
1 egg
1 tsp vanilla
1 cup pumpkin
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup white chocolate chips
1/2 cup butterscotch chips

Preheat oven to 350 degrees. In a large bowl cream together the butter and brown sugar. Add egg and vanilla, then pumpkin. In a separate bowl combine together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Add to the pumpkin mixture and mix well. Add in white chocolate chips and butterscotch chips.
Spread the batter into a greased 9 x 9 inch baking pan. Place in oven and bake 35-40 minutes. Cool completely before cutting.

Wednesday, November 3, 2010

Lion House Chicken Enchiladas

I am always looking for a good chicken enchilada recipe. I've tried a lot of different recipes. This recipe comes from the Lion House Recipe Book. This recipe is my favorite by far, and my family loved it too. I did modify it a little. For example, I used only 1 cup of onions as opposed to the 2 cups in the recipe.

1 pound chicken breast cut into strips
1 cups chopped white onions
1/4 cup light sour cream
1/4 cup nonfat mayonnaise
1 can (14 ounce) chicken broth
1 1/2 cups shredded reduced fat cheddar cheese
8 flour or corn tortillas (I like flour, the recipe calls for corn, whichever you prefer.)
1 can (8 ounces) enchilada sauce (I used more than 1 can)

Brown chicken in a skillet. When the chicken is golden brown, add onions and cook for 5 to 7 minutes more. Remove from heat and set aside.

In a small saucepan, combine sour cream and mayonnaise. Very gradually add chicken broth to the sour cream mixture, stirring constantly. Do not add broth too fast or mixture will be lumpy. When thoroughly mixed, place saucepan over medium heat. Cook stirring constantly, until mixture starts to boil. Add 1 cup of the shredded cheese and stir over heat until cheese is melted. Set aside.

Spray 9 inch square baking dish with cooking spray. Set aside.

Pour enchilada sauce into a large shallow bowl. Dip 1 tortilla into the sauce, making sure both sides are covered with sauce. Remove tortilla from sauce and fill with sliced chicken and a little cheese. Roll tortilla around filling and place in prepared baking dish. Repeat until all the chicken mixture is used up. Pour sour cream mixture over filled tortillas. Sprinkle top with remaining cheese. Cover and bake at 375 degrees for 20-25 minutes.

Candy-bar Bars

I was given this recipe from a woman in my ward, and I thought it turned out super yummy! You can use your left over Halloween candy for this recipe.

1 chocolate cake mix
2/3 cup evaporated milk
1/3 cup melted butter
1 cup chopped nuts (I used 1/2 cup pecans)
3 2.6 ounce chocolate covered peanut-carmel-nougat bars or 6 Reeses peanut butter cups, chopped

1. Preheat oven to 350 degrees. Lightly grease 9X13 baking pan. In a large mixing bowl beat together cake mix, evaporated milk, and butter until well mixed. Stir chopped nuts into mixture.

2. Spread half of the mixture into prepared pan. Bake for 10 minutes. Sprinkle with chopped candy bars. Drop remaining cake mixture over candy. Bake about 15 minutes more. Cook on a wire rack. Makes 36 servings.