Belgian Waffles

I had to post this recipe before it got lost in the other loose recipes floating around in my cupboard. Ryan's cousin gave this recipe to me for Christmas with Belgian waffle iron and I love it. I almost never made waffles until I got this recipe. Now we have waffles a lot.

Ingredients:
2 Egg yolks
5 T Sugar
1 1/2 t Vanilla
1/2 c Butter (melted)
1 t Salt
2 3/4 c Flour
2 3/4 t Baking powder
2 c Warm milk
2 Egg whites

Directions:
1. In a large bowl beat together egg yolks and sugar. Beat in vanilla, butter and salt. Mix in flour, baking powder, and milk.
2. In another bowl beat egg whites until they have peaks. Fold into batter. (The original recipe says to let the batter stand for 40 min, but I never do. I am to hungry to wait, but if you have the time give it a try other wise they are great without the wait).
3. Preheat iron and cook until golden brown. Makes 9-10 waffles.

*The waffles rise quite a bit, don't overfill iron.
*add some corn starch to make them more crunchy

Chicken Bellagio

So, my newest favorite thing to get at the Cheesecake Factory is their Chicken Bellagio. It is truly amazing - get it if you are going there soon, if not you can make it at home!!! We tried it yesterday and YUM! I hope you like it.

CHICKEN BELLAGIO

FOR THE GARLIC BASIL PESTO:
1/2 cup fresh basil leaves, packed
2 Tbsp. freshly grated Parmesan-Reggiano or Romano cheese
2 Tbsp. extra virgin olive oil
1 Tbsp. pine nuts or walnuts (optional)
1 or 2 garlic cloves, minced or microplaned or grated
1/2 tsp. salt
1/4 tsp. black pepper

FOR THE PROTEIN:
2 boneless skinless chicken breasts
4 slices Prosciutto, room temperature

FOR THE BREADING:
1 large egg, beaten
1/4 cup flour
3/4 cup bread crumbs
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried parsley
1 tsp. oregano

FOR FRYING:
4 Tbsp. olive oil or enough to coat bottom of pan with 1/4 in. of oil

FOR THE PASTA:
6 oz. angel hair pasta
2 Tbsp. garlic pesto sauce

FOR THE PARMESAN CREAM SAUCE:
1 cup heavy (whipping) cream
3 Tbsp. garlic pesto sauce
1/3 cup Parmsan-Reggiano
1/2 tsp. salt
1/4 tsp. white pepper

FOR THE SALAD/GARNISH:
1 cup washed arugula
half a cup of shredded or grated fresh parmigiana regianno

To prepare the garlic basil pesto, add all of the ingredients for the pesto to a food processor and pulse until well blended; set aside.

Pound out the chicken breasts one at a time in between two pieces of plastic wrap or in a ziploc bag until flattened out evenly.

In a bowl, mix salt, pepper, oregano, and parsley into the bread crumbs to season.

Coat the breasts in flour, and then dip in the beaten egg, and then into the seasoned bread crumbs. Coat completely flipping the breasts over a few times to completely coat. Refrigerate the breasts on a plate for 15 minutes, uncovered, to get the seasoned bread crumbs to really stick. Remove the Prosciutto from the fridge and allow to reach room temperature for ease of separation.

Boil the pasta in salted water until done, about 10 minutes. Reduce heat to low until needed.

To prep the parmesan cream sauce, add heavy cream to a saute pan and bring the cream to a simmer, and incorporate the basil pesto. Add salt and white pepper to taste, and as it begins to thicken, add the parmesan cheese and stir vigorously to incorporate it. Continue to stir until it thickens more. Reduce heat to low to keep warm.

Preheat oven to 200 degrees F.

Heat a non stick or well seasoned cast iron skillet over medium low to medium heat. Add olive oil and fry the breasts on the first side until golden brown, about 3 minutes. Using tongs, dip each slice of Prosciutto into the hot oil for 10 to 15 seconds, and then place on each chicken breast (2 for each breast, overlapped). Use a thermometer to insure perfect doneness of the breasts. (I pull mine at internal temp of 150F). Place on plate in oven to keep warm.

TO ASSEMBLE:
Drain the pasta and place in a large bowl. Stir in garlic basil pesto. Place the pasta on a plate. Pour some of the cream sauce over the pasta. Add the chicken breasts with the Prosciutto slices facing upwards. Top the breasts with more cream sauce. Top with arugula. Drizzle the arugula with some extra virgin olive oil.

Olive Garden Lemon Cream Cake

This is a recipe of my mom's that I completely recommend. It is truly to die for.

Cake:

1 Betty Crocker cake mix

1 1/4 cup water

1/3 cup vegetable oil

3 egg whites

Lemon Cream Filling:

8 oz cream cheese softened

2 cups powered sugar

3 Tablespoon lemon juice

1 cup heavy whipping cream

Vanilla Crumb Topping:

1/2 cup all-purpose flour

1/2 cup powdered sugar

1/4 cup cold butter

1/2 teaspoon vanilla extract

Garnish:

Powdered sugar

1. Make white cake following the directions on the box. Pour batter into a greased 10" cake pan or springform pan, and bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven.

2. Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.

3. Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks Fold cream cheese mixture with whipped cream. Stir gently by hand until blended.

4. Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this crumb topping until you are ready to use it.

5. When the cake is cool, slice it in half through the middle and remove the top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.

6. Spread the remaining 1/2 cup of the cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.

7. Now chill the cake for at least 3 hours before you serve it. When you are ready to dig in, slice cake into 12 slices. Serve each slice topped with powered sugar tapped through a strainer.

Lady and Sons Asparagus Sandwich

This is another recipe my Mom shared with me. I loved it too. My Mom first had this sandwich when we went to Savannah, GA a few years ago and ate at Paula Deen's restaurant "Lady and Sons." My mom fell in love with this sandwich and was excited to find it on the internet.

Ingredients

• 8 to 10 fresh asparagus spears, washed and trimmed
• 2 tablespoons butter, divided
• Salt and pepper or lemon pepper
• 2 slices pumpernickel bread
• 2 slices Jack cheese
• 1 or 2 tablespoons Thousand Island Dressing, recipe follows
• 3 slices red onion, cut into rings
• Pickle slices or fresh parsley, for garnish, optional

Directions

Blanch asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.

Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus and lightly saute. Season with salt and pepper, or lemon pepper. Remove asparagus from pan and set aside. Butter 2 pieces of bread with the remaining 1 tablespoon butter. Place bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and lay 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears. Place onion rings on top of asparagus. Cut sandwich in half. Garnish with pickle slices or parsley, if desired.

Thousand Island Dressing:

1 1/2 cups mayonnaise

1 hard-boiled egg, crushed finely

1 cup ketchup

1/4 cup dill relish

Salt and pepper

Lemon pepper

In a medium bowl, mix all ingredients together. Season with salt, pepper, and lemon pepper, to taste. Store in an air-tight container and refrigerate until ready to serve.

Yield: 2 3/4 cups It makes a ton, so you can half the recipe. My mom likes it so much she uses it as a dressing on salad.

Veggie Lovers Quesadilla

My mom found this recipe from abountifulkitchen.com. We made it when I went home for a few days. We all loved it. I am trying to find more recipes with lots of veggies. Meat is kind of grossing me out lately but I'm not ready to go all out vegetarian yet, so I'm just flirting with it.

Zucchini, washed and sliced thin
Mushrooms, washed and sliced thin, stems on
Roma tomato, chopped
Red onion, chopped
Spinach, fresh
Pepper Jack Cheese, grated
Tortillas, Flour any size (we used uncooked whole wheat)
Pesto, store bought or home made
Olive oil or cooking spray
Kosher salt
Fresh ground pepper

Prepare all vegetables and grate cheese.
Turn griddle (or fry pan that will fit tortilla) onto medium high or about 350 degrees.
Spray pan lightly with cooking spray.
Spread one tortilla with about 2 tablespoons of pesto. Place on grill or pan. Cook over medium high heat. Layer a small amount of cheese, then all desired vegetables, topping with a bit of cheese again. Place other tortilla on top. Flip the tortilla onto other side, being careful to not let vegetables spill out. Use either one large or two small spatulas. After turning, brush top of tortilla with a little Olive oil, and sprinkle generously with Kosher salt and ground pepper.
Remove from pan to cutting board or serving platter when cheese is melted. Using pizza cutter or large sharp knife, slice into wedges and serve immediately, or keep warm in 250 degree oven until serving.
May be served with guacamole and salsa.

Tips:
-you may alternate and use any vegetables desired. I sliced fresh vegetables really thin and did not pre-cook the vegetables.
-To cut the amount of fat and calories, use a small amount of cheese. For a large burrito size tortilla, I used about 1/3 cup grated (packed into a measuring cup) cheese total.

Coconut Cream Cake with Raspberry

My visiting teacher made this cake for our ward's Relief Society Birthday dinner and it was so good. It was the only cake gone by the end of the night. I made it the other night for our family and I am making it again this week for my parents and sisters. I hope they like it as much as I do, but if they don't then there will be more for me. :)

1 box of white cake mix
1 can sweetened condensed milk
1 can coconut milk/ or cream of coconut(usually found in the mixed drink isle)
1 bag of shaved coconut (flaked will work too)
1 container of Cool Whip
1 can of raspberry pie filling or topping
Imitation coconut extract

Mix cake according to package directions, then add 2tsp coconut extract and about half a bag of shaved coconut.(You can use a 9x13 or 8x13). Bake cake according to the box.

Mix I can of sweetened milk and coconut milk together with 1tsp coconut extract. As soon as cake comes out of oven poke holes in cake and pour half of the liquid evenly over top of cake. Then let cake completely cool. Refrigerate.

Add ½ can-1 can of raspberry sauce(depending on how much raspberry you like), and then top with Cool Whip and shaved coconut on top


Cake taste best when chilled over night.

Mulligatawny Soup

We are avid fans of Sienfeld so if you watch this show you will have heard of this kind of soup. After watching one day I was wondering what is Mulligatawny anyway. So I looked it up and found this recipe and made it. There is recipe that claims to be the soup Nazi's copy cat version, but I haven't made it, although I would like to. This one is pretty good. I like a lot of curry so I add 3 TBSP, but if you like a lighter flavor don't add so much, also the cream will calm down the curry flavor too. I love curry, so I you have any awesome curry recipes please share. Anyway, here is the recipe.

Ingredients:

1 cup chopped onion 3-4 stalks celery, chopped 2 carrot, diced 1/2 cup butter 3 tablespoons all-purpose flour 3 teaspoons-3 tablespoons curry powder (depends on how much you like, I like a lot) 8 cups chicken broth

1 apple, grated or chopped 1/2 cup white rice 2 skinless, boneless chicken breasts - cut into cubes salt to taste ground black pepper to taste 1 pinch dried thyme 1 cup heavy cream (milk will work too), heated

Directions:

1.	Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2.	Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3.	Add hot cream or milk and serve.

Hot Fudge Sauce

There are a lot of versions of this homemade chocolate sauce out there...this one works well for us. Spoonfuls from the container (in between hot fudge sundaes) are allowed ;).

In large saucepan (to give room for chocolaty simmering)
Melt:
1/2 c. butter
1 c. semi-sweet chocolate chips

Take off stove and add:
1 13oz. can evaporated milk
1 tsp. vanilla

Mix well (I use a wisk) then return to stove and add:
4c. powdered sugar

Cook on med/low until thickened and sugar has dissolved. Let it boil for 3-5 minutes. Store in jars in the fridge after cooling.

(The directions are a little zany, but just copied from my old recipe from the box.)

Pioneer Woman's Fresh Green Beans

Pioneer woman has done it again. Not a big surprise, her recipes are awesome. I have not been a fan of fresh greens, until now. I like canned green beans, but we have been participating in a food co-op called bountiful baskets, and last week we got a bag of green beans. I didn't really know what I was going to do with them. Then I found this recipe... yep, it is a keeper. I ate more green beans than the rest of our meal. They were that good. Give them try. Here is the link to pioneer woman's fresh green beans.

Delicious 5 Layer Greek Hummus Dip

This is my new favorite dip. Ever.

Layer one on top of the other:

Hummus
Cucumbers (any kind will do, but hothouse cucumbers are de-lish)
Chopped de-seeded tomatoes
Chopped kalamata olives
Feta cheese (Optional. I like to omit this.)

Serve with Toasted Pita, Baked Pita Chips, or (my favorite) Baked Lentil Chips. Or grab a spoon and dig in. Mmmmmm.

*Photo courtesy of Holly Badurek

Whole Wheat Blender Pancakes

I was looking for a new pancake recipe the other day and I was going through all of my cookbooks and in a few of the ward recipe books that I have had recipes for whole wheat pancakes that you mix in a blender. I was highly skeptical, but I thought I would give one of them a try. Especially since it was in more than one cookbook (though the recipes were slightly different). We ended up liking them and have made them twice since. And best of all they are healthy.

In a blender, add:
1 cup milk
1 cup uncooked, unground wheat
Blend for 4 to 5 minutes on high. Then add 1/2 more milk and blend to 1 to 2 more minutes.
Add:
2 Eggs
2 TBSP. Oil
2 TBSP. Honey
2 tsp. baking powder
1/2 salt
Blend on low for 1 to 2 min.

Chicken Tortilla soup from PW

Been waitin' for this one! Discovered it today...it's dinner tonight! I had to make some substitutions based on what we had at home, but wow! Super fine recipe (per her usual...).

http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/

Recipe: Chicken Tortilla Soup

Prep Time: 10 Minutes  |  Cook Time: 1 Hour30 Minutes  |  Difficulty: Easy  |  Servings: 8

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Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• ¼ cups Diced Green Bell Pepper
• ¼ cups Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• Garnishes:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Orange Pineapple Cake

I started making a variation of this several years ago.  I found a recipe yesterday that I made for dinner.  Very yummy!  Instead of non-dairy topping I just whipped up whipping cream.  I added the pineapple juice to the pudding, whisked it up then added it plus the pineapple to the cream.


Orange-Pineapple Cake

1(11-ounce) can Mandarin orange sections
1 (18.25-ounce) package yellow cake mix
4 large eggs
1/2 cup vegetable oil
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 (16-ounce) can pineapple chunks, crushed
1 (3.5-ounce) package instant vanilla pudding mix

1. Drain mandarin orange sections, reserving the liquid.
2. Combine the orange sections, yellow cake mix, eggs, and cooking oil in a large mixer bowl. Add the reserved liquid and an equal quantity of water; mix well and beat for 2 minutes.
3. Pour into a greased 13 x 9-inch cake pan and bake at 350°F (175°C) for 30 minutes. Remove from the oven and cool completely.
4. Meanwhile, combine non-dairy whipped topping, crushed pineapple chunks (undrained), and instant vanilla pudding mix. Spread on cake. Refrigerate until served.

Makes 12 servings.

Mock Kung Pao Pork (or Chicken)

I threw this together last night after looking at a few different recipes.  Sorry if it seems a little confusing.  I ended up loving this, and it really was easy.  It was a little spicy for the kids, but I can adjust that next time.  I had pork on hand so that is what I used, but you could substitute chicken.

In ziploc bag mix:
2 T. corn starch
2 T. soy sauce

(This is kind of a strange texture, but once you put the meat in it does work)

Dice 1 lb. (or so) pork or chicken and place in bag, coat well.

Heat ~2 T. oil and once hot, cook meat.  When your meat is almost cooked add the following:

2 carrots diced
3 celery stalks diced
1 lg bell pepper diced

You may want to add more, this is what I did but I didn't have a pound of meat.


Continue to cook until meat is thoroughly cooked.  Veggies are cooked but still a little crunchy (just like with any stir-fry).  At this point I added the sauce.

Sauce: (from this website)
In a quart jar mix the following:  (once in just put a lid on and shake) 

1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons garlic, minced 
3/4 cup sugar

1/2 cup soy sauce
1/4 cup white vinegar
14 1/2 ounces chicken broth (a can) 
1/4 cup sherry or 1/4 cup white wine
 I just used orange juice cause that's what I had on hand, I know it is no where near white wine or sherry, but what do you do.  Also I put this in after I had the sauce warm and thick to thin it out a bit. Also it seemed a little sweet to me so next time I think I will use  a little less sugar.

This made a ton of sauce so you may want to half it or just put it in a little at a time, depending on how much meat and veggies you have.

Pour sauce in with meat and veggies and cook until it thickens.


At this point I added just a squirt of Sriracha hot chili sauce and a handful or so of cashews.  Stir it up and serve over rice. 


Just a warning, I put in a squirt and stirred it in and tried it and I thought it could use just a bit more, well I think it gets spicier as it cooks because it ended up being pretty spicy.  So start small and let it sit a few minutes before testing it.  I happened to have this on hand, but I'm sure you could use red pepper flakes.

Italian Drip Beef (French dip)

I was in the mood for french dip sandwiches so I looked for a good recipe and found this from Pioneer Woman. We had it on new years eve, and it was waaaaay good. Not what you are use to in a french dip sandwich. The peperoncinis really give it good flavor with a little kick. They were awesome.

Ingredients

• 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
• 1 can Beef Consomme Or Beef Broth
• 3 Tablespoons (heaping) Italian Seasoning
• 1 teaspoon Salt
• ¼ cups Water
• ½ jars (16 Oz) Peperoncini Peppers, With Juice
• Buttered, Toasted Deli Rolls

Preparation Instructions

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

How to cook Perfect Bacon

A few times a year, when we decide to make some tasty bacon, I need these instructions. I thought I'd post here for all to enjoy.

How to make perfect Bacon (About.com):

Line a baking sheet with foil. This will make cleanup easier later.

Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven.

Close oven door. Turn oven on to 400°F. Walk away.

Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.

Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses.

Tips:

Don't pre-heat the oven! Make sure the oven is cold when you put the bacon in.

Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.

You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so.

Variation: Sprinkle bacon with brown sugar or freshly ground black pepper before baking.

Hot Chocolate

I thought this would be a perfect recipe to share for Christmas:

Hot Chocolate

• 2 1/2 cups whole milk

• 2 cups half-and-half

• 4 ounces bittersweet chocolate, chopped

• 4 ounces milk chocolate, chopped

• 1 tablespoon sugar

• 1 teaspoon pure vanilla extract

• 4 to 5 vanilla beans or cinnamon sticks, for garnish

Directions

Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar and vanilla extract and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

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.

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

Directions:
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.